Introduction

This rich chocolate cheesecake combines the beloved flavors of Oreos and cocoa into one indulgent dessert. With a creamy texture and a chocolatey crust, it’s perfect for any special occasion or simply a treat to satisfy your sweet tooth.

The image shows a slice of layered chocolate dessert on a white speckled plate. The bottom layer is a dark chocolate crumb crust. Above it, there are two thick layers of smooth, rich chocolate mousse, each with a slightly different texture, the lower one denser and the upper one lighter. The top layer is fluffy white whipped cream decorated with mini white marshmallows, small chocolate chips, and red and white crushed candy cane pieces. The background has a blurred small wooden stand with holiday decorations and a white mug with a snowman design on a white marbled surface, and there are some scattered mini marshmallows and a small candy cane near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Oreos (fine crumb)
5 tablespoons unsalted butter (melted)
24 oz cream cheese (room temperature)
3/4 cup white granulated sugar
1/2 cup hot cocoa mix (2 packets)
1/3 cup unsweetened cocoa powder
1/2 cup sour cream (room temperature)
1/4 cup heavy cream (room temperature)
1 teaspoon pure vanilla extract
4 large eggs (room temperature)
1 1/2 cups heavy cream (cold)
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
Step 2: Using a food processor, blend the Oreos into a fine crumb. In a small bowl, mix the Oreo crumbs with the melted butter until combined.
Step 3: Pour the crumb mixture into the prepared pan. Press the crust halfway up the sides using your hands, then compact the bottom firmly with the bottom of a measuring cup.
Step 4: Bake the crust for 11 minutes, then set aside.
Step 5: In a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl.
Step 6: Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla. Mix on medium speed until fully combined, scraping down the bowl as needed.
Step 7: Add the eggs one at a time, mixing on low speed just until combined. Finish mixing gently with a spatula to avoid overmixing.
Step 8: Pour the cheesecake batter over the baked crust.
Step 9: Prepare a water bath using one of these methods:
- Place the springform pan inside a 10-inch cake pan, then put the cake pan inside a large roasting pan. Pour hot water until it reaches halfway up the sides of the cake pan to prevent water from leaking into the crust.
- Alternatively, wrap the springform pan tightly twice with aluminum foil. Place it in the roasting pan and fill with hot water halfway up the pan. This works well but risks some water leakage.
Step 10: Bake for 75-85 minutes until the edges are set but the center still jiggles slightly.
Step 11: Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 30 minutes, then transfer it to a cooling rack to cool completely.
Step 12: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for best results.
Step 13: For the whipped cream topping, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
Step 14: Remove the cheesecake from the pan and parchment paper. Spread the whipped cream evenly on top. Optionally, garnish with mini marshmallows, mini chocolate chips, or crushed candy canes.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and avoid lumps.
Wrap the springform pan well for the water bath to prevent water seepage and ensure even baking.
For extra chocolate flavor, add a handful of mini chocolate chips into the batter before baking.
Decorate with seasonal toppings like crushed peppermint during holidays for a festive touch.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the whipped cream topping chilled and add fresh before serving if desired. To reheat, bring to room temperature for about 30 minutes; avoid microwaving to maintain texture.

How to Serve

A slice of chocolate cheesecake is shown on a white speckled plate. The cheesecake has three layers: a dark chocolate crumb crust at the bottom, a thick middle layer of creamy chocolate cheesecake, and a top layer of fluffy white whipped cream. The whipped cream is decorated with small white marshmallows and dark chocolate chips scattered on top. In the background, there is a blurred holiday scene with candy canes and a mug decorated like a snowman, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with chocolate wafers or graham crackers for a different flavor and texture in the crust.

Why is a water bath necessary for cheesecake?

The water bath provides gentle, even heat during baking, preventing cracks and ensuring a creamy, smooth texture on the cheesecake.